Open Access
| Issue |
OCL
Volume 27, 2020
|
|
|---|---|---|
| Article Number | 20 | |
| Number of page(s) | 8 | |
| Section | Quality - Food safety | |
| DOI | https://doi.org/10.1051/ocl/2020016 | |
| Published online | 20 April 2020 | |
- Camera L. 1981. The determination of addition of husk oil to olive oil by GLC of unsaponifiable alcoholic fraction. Annali dell’Istituto Sperimentale per la Elaiotecnica 9: 78–87. [Google Scholar]
- European Commission Reg. (EEC) 2568/91. 1991. Eur Off J L 28. [Google Scholar]
- International Olive Council, IOC/T.20/Doc. No. 31/2012. 2012. Method of analysis determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography using 3 g of silica. [Google Scholar]
- International Olive Council IOC/T.20/Doc. No. 28/Rev. 2/2017. 2017. Method of analysis determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography. [Google Scholar]
- International Olive Council, IOC/T.15/NC No. 3/Rev. 12/June 2018. 2018. Trade standard applying to olive oils and olive pomace oils. [Google Scholar]
- Jacini G, Fedeli E. 1972. Acidi triterpenici dell’olio di olive. Rendiconti delĺIstituto Lombardo di Scienze e Lettere Scienze Biologiche 106: 446–451. [Google Scholar]
- Mariani C, Fedeli E. 1986. Individuazione di oli di estrazione in quelli di pressione. Riv Ital Sostanze Gr 63: 3–10. [Google Scholar]
- Mariani C, Venturini S. 2006. Sull’incremento delle cere negli oli d’oliva durante la conservazione. Riv Ital Sostanze Gr 82: 105–114. [Google Scholar]
- Mariani C, Fedeli E, Grob K, Artho A. 1991. Indagine sulle variazioni dei componenti minori liberi ed esterificati di oli ottenuti da olive in funzione della maturazione e dello stoccaggio. Riv Ital Sostanze Gr 68: 178–187. [Google Scholar]
- Nota G, Naviglio D, Romano R, Sabia V, Spagna Musson S, Improta C. 1999. Determination of the wax ester content in olive oils. Improvement in the method proposed by EEC Regulation 183/93. J Agr Food Chem 47: 202–205. https://doi.org/10.1021/jf980648j. [CrossRef] [Google Scholar]
- Stazione Sperimentale per le Industrie degli Oli e dei Grassi – Milano Norme Grassi e derivati Metodo NGD C 52: 1985. [Google Scholar]
- Tiscornia E, Fedeli E, Bocca A. 1985. On the possibility to assess the genuineness of pressure extracted olive oil by means of the determination of its content of Alkanols. Note 1: Concentration of alkanols in edible virgin olive oils, lampante olive oils, solvent extracted from olive husk oils. Riv Ital Sostanze Gr 62: 287–293. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.